In 1946, entertainment gossip columnist Dorothy Kylgallen wrote in the New York News: "Hollywood's hottest Caesar Salad is coming to New York soon!" This dish is really not easy to make, it takes a long time. There were plenty of garlic, raw or tenderly boiled eggs, fried and crispy crouties, rosemar lettuce, anchovies, Parmesan cheese, olive oil, vinegar and, of course, some black pepper. "Caesar Salad's name sounds domineering, the material is even more wild and uninhibited, and there is a luxurious and indulgent tone in the bones. This coincided with the golden age of Hollywood (1927-1963), where countless handsome men and women were gathered, or proud of the spring breeze, or talentless, or ambitious, or disheartened, and more unimaginable wealth flowed like mercury in this land, every day someone rose to fame, every day someone failed, it seems that only Caesar Salad can make these restless hearts get a little comfort. Caesar Salad has nothing to do with roman consuls or German emperors, and the name comes from its inventor, Caesar Cardini.
Like Chinese, the first business italians think of when they go abroad is to open restaurants. In the 1920s, Katini opened a restaurant in San Diego, southern California. According to his daughter's later recollections, on National Day in 1924, business was surprisingly good, and the kitchen had run out of all the prepared ingredients, so in a hurry, Katini collected some leftover ingredients to cope with a steady stream of orders. To save time, chefs simply make salads for customers at their tables, which is the prototype of Caesar salad. In 1929, The growing Cartini opened the restaurant in Los Angeles, and the strong and refreshing Caesar salad quickly attracted Hollywood stars and became a fashion at the time.
Julia Child, a famous American food writer born in the nearby town of Pasadena, still remembers the amazing feeling of tasting Caesar's salad decades later. Today, Caesar Salad is one of the most popular salads, with supermarket shelves filled with various brands of Caesar salad dressings, but most of these finished salad dressings are not very good. To use an inappropriate analogy, it's like what it feels like to keep a cut watermelon in the refrigerator for 72 hours. To experience the delicious, intense flavor of authentic Caesar salad, you still have to make your own salad dressings.